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Mushroom Sauce (1).

Ingredients.

1 pottle of Mushrooms. 1pt. of Bechaniel Sauce. Lemon-juice.

Method.

1. Wash and pick a pottle of mushrooms. 2. Remove the gritty part near the stalk. 3. Put them into a basin of cold water for three or four minutes. 4. Dry them on a cloth. 5. Trim them, and, if you like, whiten them in a stewpan with a tablespoonful of lemon-juice and the same quantity of water. 6. Mince them, stalks and all. 7. Put them into a clean quart saucepan with an ounce of butter. 8. When the mushrooms are nearly done add half a pint of Bechamel sauce. 9. Simmer for half an hour. 10. Pass the whole through a strainer, and serve hot.

PRECAUTIONS.-Good Bechamel sauce and young mushrooms will be required.

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